Barbecue baked black-eyed peas

Last Monday, which was also my birthday, I finished my second cookbook. It was the best present I could ever give myself. After I sent my manuscript to my editor, I then spent a week being lazy. With little rest and relaxation the past six months as I’ve raced towards my deadline, it felt good to have other people cook for me and do absolutely nothing. After a few days of this, however, I became restless and missed hanging out in my tiny kitchen. So back I went.

As I started poking around my shelves to see what I had left over after the recipe testing, I didn’t find much, though there was a bag of dried black-eyed peas. At first, I thought to myself, “I can’t do anything with these, they’re a January food.” But then I realized this was foolish thinking, as like most Texans I grew up eating black-eyed peas all year round.

When I was young, we ate black-eyed peas several times a week. Whether it was the summertime and they were freshly picked from my grandmother’s garden and needed nothing more than a dash of salt to shine, or whether it was the colder months and we took our dried black-eyed peas and slowly stewed them with aromatics and bacon—black-eyed peas were often on the table. And they were always good.

That said, for some reason when I moved to New York, I got it into my head that they should only be served on New Year’s Day, as that was the only time I could find them at the stores. Of course, they’re popular on January 1 as they’re one of those foods that’s supposed to bring you good fortune in the New Year. But their good flavor certainly shouldn’t be limited to this one day. A return to serving black-eyed peas year round was long overdue.

Like most folks, I’ll be attending a few backyard gatherings this summer. While in New York it’s rare to have outdoor space, I do have a few fortunate friends with yards and they’re always happy to share their limited patch of dirt and sunshine with those of us who are without. While at some point I would love to become more adept with a smoker and a grill, for now I’m happy to help out with the sides.

So what could I make with my black-eyed peas that would be backyard-season appropriate? A quick flip through A Taste of Texas (which is sadly out of print) gave me my answer. There I spotted a recipe for barbecue baked lima beans, and while I didn’t have lima beans on hand, I figured that swapping black-eyed peas for lima beans would probably work.

This recipe veers more towards the savory and spicy side, so if you’re a fan of sugary baked beans, this might not be your thing. But I found that the liberal use of earthy chili powder, smoky bacon, and tangy vinegar and mustard makes for a flavorful pot of beans.

These go well with hamburgers, sausage, brisket, or even with just a hearty salad and cornbread. And while I’ll be serving them this summer, when January comes around in a few months and you’re craving black-eyed peas, there’s no reason why these barbecued black-eyed peas couldn’t make an appearance then, too. After all, black-eyed peas are welcome on the table any time of year.

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Barbecue baked black-eyed peas

Servings8

AuthorLisa Fain

Ingredients

1pounddried black-eyed peas or 315-ounce cans black-eyed peas

1tablespoonkosher salt

12ouncesthick-cut uncooked baconcut into 1/2-inch pieces

4clovesgarlic, minced

1medium yellow onion, diced

18-ounce can tomato sauce

1/4cupapple cider vinegar

1/4cupprepared mustard

2tablespoonsWorcestershire sauce

2tablespoonsmolasses

2tablespoonschili powder

1/4teaspooncayenne

2cupsbean liquid water

Instructions

If using dried black-eyed peas, rinse the peas and place in a large ovenproof pot. Cover with one inch of water and add the salt. Bring the pot to a boil, cover the pot and turn the heat down to low. Simmer the pot covered for 1 hour and then remove the lid. Continue to simmer the peas until tender and soft (but not completely mushy), which can take anywhere from 30 more minutes to 1 1/2 hours, depending on the age of the peas. (If the water gets too low, add a little more to the pot). When the peas are tender and soft, drain the peas reserving the cooking liquid. If using canned black-eyed peas, simply drain them, also reserving the liquid.

To make the barbecue baked black-eyed peas, preheat the oven to 350°F. In the same pot that you cooked the peas, on medium-low heat, cook the chopped bacon while occasionally stirring just until some of the fat is rendered, but not crisp, about 3 minutes. You want it to be underdone. Remove the bacon from the pot with a slotted spatula, and place on a paper-towel lined plate leaving the rendered fat in the pot. Leaving the pot heated on medium-low, add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds. Turn off the heat.

Pour the black-eyed peas into the pot. Add the tomato sauce, vinegar, mustard, Worcestershire sauce, molasses, chili powder, cayenne, bacon, and 2 cups of the reserved bean liquid (if there’s not enough add water to make up the difference). Stir until well combined. Taste and adjust seasonings, and add salt.

Cover the pot and place in the oven. Bake for 30 minutes covered. After this time, remove the lid and continue to cook uncovered for 30-45 more minutes or until the beans are your desired consistency (I like my beans a little on the dry side, but you may prefer yours soupier). Serve warm.

Recipe Notes

If you prefer, any bean such as lima, pinto, black, or navy, would work well in this recipe, too.

Are you referring to the cookbook A Taste of Texas edited by Jane Trahey? For some reason I am thinking of a coffee table book that has to have another name, but for the life of me I can't think of it. My brain is wanting to call IT "A Taste of Texas."

I am so excited for your second book! I adore your first and use it frequently, even though I'm incapable of being a homesick Texan, as I live outside of San Antonio. Your green Ninfa's-style salsa is something I make weekly, and gets rave reviews when I take it anywhere. Anxiously awaiting #2! Congratulations!

Wow, I never, ever thought to make barbecue baked beans with black-eyed peas, but it sounds wonderful! And congratulations on getting your second cookbook in to your editor. I can't wait to see it when it's published – I love your first one!Speaking of which, I recently made your recipe for Texas Caviar and blogged it today. It was so delicious! 🙂

Love this post. Just yesterday I made a batch of baked beans, a northern version of your recipe and a standard with which I grew up. The leftovers this evening were just as tasty as when they came out of the oven yesterday. With the after-bliss of our delicious meal and your timely post, it's baked black eyed peas for me, next!

Happy Belated Birthday Lisa! I have a bag of dried black-eyed peas in my pantry that I just HAVE to make this with. That is, after I get back from a family reunion in Texas next week! I'll be hitting up Houston, Pflugerville, Georgetown, Austin, and Wimberley in my travels. I haven't been back in four years and I'm HOMESICK!

Wow, I never, ever thought to make barbecue baked beans with black-eyed peas, but it sounds wonderful! And congratulations on getting your second cookbook in to your editor. I can't wait to see it when it's published – I love your first one!

I donated a pint of blood a couple of days ago and they gave me my cholesterol results. Yikes! An all-time record of 275! So a big ol' pot of these black eyed peas (sans the bacon – sorry, Lisa, but I want to spin around the sun a few more times) is a perfect and yum-filled addition to my diet the next few weeks. Thanks, Lisa!

This recipe was just what I was looking for. I've been trying to duplicate a dish of mixed beans in a spicy sauce from a Hungarian restaurant of my childhood. I saw this and made it with minor modifications: no Worcestershire, added some smoked paprika and some white balsamic. I used a mix of Rancho Gordo Heirloom Christmas Limas, Cassoulet, and Brown Tepary. Followed your method exactly and am so pleased. Thank you!

***I also added a drizzle of a cilantro-jalapeno-green onion vinaigrette I've been making and a dollop of sour cream.

I've been making a dish similar to these beans since last summer, when I wanted something a little bit different to go with BBQ. I know it's not something you can easily do in the city, but barbecued baked black-eyed peas are great cooked in the smoker under a big ol' pork shoulder!

Lisa — As another displaced Texan getting ready to DRIVE from Boston to Waco next week, thanks for reminding me about the treasures that await. I've been thinking of growing black-eyed peas when I get back, and I need all the recipes I can conjure to deal with them–assuming I get them to grow! Looking forward to your next book.

Hi Lisa! Just got your cookbook for my gr-niece. I read it cover to cover and love it! Thanks for info on re-hyd anchos; now I know why my sauces have been so bitter!!! I immediately made the gas station pork tacos, jalapeno relish and pickled jalapenos. SO GOOD!! Refrieds are next and the Calabacitas looks amazing!

I guess I'll have to buy another cookbook for my niece's birthday!! She's gonna love it.

Anna–Thank you for the congratulations! And yes, I believe you could make these in the a slow cooker. Unfortunately, I do not own one so I can't be too specific, but I think it would be the same method as any other baked bean recipe made with a slow cooker. Hope that helps!

This recipe is outstanding. Have made it with black eyed bean and kidney and both are delicious. I did tweak the recipe a tad by using half the cider vinegar as I found it just a little too strong with the 1/4 cup. Yum!

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